Crispy Beer Batter Fish Recipe

Introduction

Crispy beer batter fish is a classic treat that’s perfect for a cozy dinner or a fun gathering. Light, crunchy, and flavorful, it pairs beautifully with your favorite dipping sauce. This recipe uses simple ingredients to create a deliciously golden crust every time.

Ingredients

• 2 lbs. white fish (like cod or tilapia)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all purpose flour
• 1 tbsp garlic powder
• 1 tbsp paprika
• 2 tsp seasoned salt
• 1 large egg (lightly beaten)
• 1 1/3 cups beer
• Canola oil for frying

Instructions

1. Step 1: Add oil to a large, heavy-bottomed pot or deep fryer until it is about 2 to 3 inches deep. Heat the oil to 375°F (190°C).
2. Step 2: Cut the fish into stick shapes roughly 1 inch wide and 3 inches long. Pat the pieces dry with paper towels and season both sides with salt and black pepper.
3. Step 3: To make the beer batter, whisk together the flour, garlic powder, paprika, and seasoned salt in a bowl. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter is smooth and no longer lumpy.
4. Step 4: Dip each piece of fish quickly into the batter, allowing excess to drip off, then carefully place it into the hot oil. Fry for 3 to 4 minutes or until the batter is a golden, crispy brown.
5. Step 5: Remove the fried fish onto a wire rack to drain excess oil. Serve immediately for the best crispy texture and enjoy!

Tips & Variations

• Use a light lager or ale for the beer to get a mild, crispy batter without overpowering flavors.
• Keep the batter cold by placing the mixing bowl over a larger bowl filled with ice to help it stay light and bubbly.
• Try adding a pinch of cayenne pepper or Old Bay seasoning for a spicy twist.
• Serve with lemon wedges and homemade tartar sauce to enhance the flavors.

Storage

Fried fish is best enjoyed fresh to maintain its crispiness. If you must store leftovers, place them in an airtight container and refrigerate for up to 2 days. To reheat, use an oven or air fryer at 350°F (175°C) for about 5-7 minutes to restore some of the crunch. Avoid microwaving as it will make the batter soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, any firm white fish like haddock, pollock, or snapper works well. Choose fresh, boneless fillets for best results.

What type of beer is best for the batter?

A light lager or pale ale is ideal because they lend a crisp texture and subtle flavor without overpowering the fish.

Crispy Beer Batter Fish Recipe

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This Crispy Beer Batter Fish recipe features tender white fish coated in a flavorful, golden beer batter and fried to crispy perfection. It’s an easy and delicious way to enjoy classic fried fish with a light, crunchy coating perfect for a satisfying meal or snack.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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Fish and Seasoning

• 2 lbs. white fish (such as cod or tilapia)
• 1 tsp salt
• 1/2 tsp black pepper

Beer Batter

• 1 cup all purpose flour
• 1 tbsp garlic powder
• 1 tbsp paprika
• 2 tsp seasoned salt
• 1 large egg, lightly beaten
• 1 1/3 cups beer

For Frying

• Canola oil (enough for 2 to 3 inches depth in pot)

Instructions

1. Heat the Oil: Pour canola oil into a large, heavy-bottomed pot or deep fryer until it reaches a depth of 2 to 3 inches. Heat the oil to 375°F (190°C) to ensure perfect frying temperature.
2. Prepare the Fish: Cut the fish into stick-shaped pieces approximately 1 inch wide and 3 inches long. Pat them dry thoroughly with paper towels to remove excess moisture, then season evenly with salt and black pepper.
3. Make the Beer Batter: In a bowl, whisk together the all-purpose flour, garlic powder, paprika, and seasoned salt until well combined. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter is smooth and free of lumps.
4. Batter and Fry the Fish: Quickly dip each piece of the seasoned fish into the beer batter, ensuring it’s fully coated. Carefully place the battered fish pieces into the hot oil. Fry for 3 to 4 minutes until the coating is crispy and golden brown, and the fish is cooked through.
5. Drain and Serve: Remove the fried fish from the oil and let it drain on a wire rack to maintain crispiness. Serve immediately while hot for the best texture and flavor.

Notes

• Ensure fish pieces are dry before battering to help the batter adhere better.
• Maintain the oil temperature around 375°F to avoid greasy fish.
• Use a light beer for a milder flavor in the batter.
• You can substitute canola oil with other neutral oils suitable for frying.
• Serve with tartar sauce, lemon wedges, or your favorite dipping sauce.

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